Tuesday, May 22, 2012

Well, actually, Nelle and I waited for HALF AN HOUR for a bus that - when it came - was so full that it didn't even stop.

As it cruised past, I rolled my eyes. And growled. And said - to no one in particular - "are you serious?"

Nelle replied chirpily, "I'm not serious."

The sign at the bus stop suggested the next bus was 20 minutes away, so we started walking to kindy. Which is a long way for little legs.

And involves many, many hills. Serious hills.

I was grumpy. I wanted coffee, NOW. I wanted a bus, HALF AN HOUR ago.

And Nelle looks up at me and smiles. "Mummy, I love walking with you!"

And as we walk past the next busstop, the bus comes and we hop on and are saved from the mega-hills to come.

The End.

So, what do I mean about perspective? Well, for me - with all my infinite scheduled plans for the day, the bus not coming was a potential day-ruiner. But for Nelle? It meant a walk with Mummy, holding hands, noting the flowers and seeds on the trees and the cars passing by. She didn't care we were late for kindy, or that I hadn't had coffee yet, or that we waited for ages for a bus that never eventually came.

Because she waited with Mummy.

I totally need to channel that kind of thinking.
And make cookies.
Related topics? Probably not. But here you go anyway.

Have a great week, and maybe ... just once or twice to start ... try looking at something from a different perspective. Tell us about it!
Amanda xx

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Chunky Choc & Nut Cookies

makes ~16

I love these cookies because they're so tasty, nourishing and versatile. You can throw into them whatever nuts and seeds you have on hand ... you can use butter instead of the oil and sour cream ... you can chop up whatever your favourite chocolate is, noting that the recipe only calls for 80grams (and most chocolate bars are 100g, heh heh). Happy, happy.

2. In a large bowl, mix everything together in the order above - first the fats (the oil/sour cream/butter), then the egg, then the sugar ... mixing with a spoon at each stage. Then add the rest of the ingredients and stir to combine. Use your hands to form the mix into little balls, place them on the cookie sheet and use a fork to press them down slightly. You should get ~16 smallish cookies.

3. Bake for ~10-15 minutes until the tops are golden and don't sink in when you press on them with your finger. Cool on a wire rack and store in an airtight container. These'll last a week, ha ha.

The cost

One of the reasons this recipe features sour cream is because I found some Barambah Organic on mark-down for $0.99 a container (usually it runs around $3, still totally worth it). My experience with sour cream is that it typically lasts longer than its use-by date, particularly if unopened. Use your best judgement. My batch of organic cookies cost me about $5.

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comments:

They sound lovely, and although I don't have any dark chocolate or sour cream in the cupboard I might just make these once our current batch of biscuits are eaten up.

I'm wondering if a vegan version of sour cream made with cashews could be used instead, then they would be really nutty. Think I'll kill two birds with the one stone and a) make that vegan version of sour cream and b) make these yummy biscuits!

When life gives you lemons...make lemonade...or chocolate cookies if you are so inclined. And thanks to Nelle for inspiring a thoughtful post. We can all use a reality check when it comes to keeping life in (the right) perspective.

So often as adults, we are too busy to stop and really take everything in. Good for little Nelle for giving you pause and helping you see life through the eyes of a child. Sometimes it's the only way to see it.As for the cookies...Oh My!